Watercress, Blue Cheese and Egg Jalousie

Preheat oven to 220ºC (200ºC for fan assisted ovens)/ Gas M 7.

Combine the chopped watercress with the cheesse and the eggs then season lightly with nutmeg.

Unroll one pastry sheet and place on a lined baking sheet. Place the watercress mixture on pastry in an even layer leaving a border of approx. 1.25cm/½” all round.

Unroll the second pastry sheet and fold in half down its length and using a sharp knife make cuts down the folded side, towards the opposite side leaving a border of 5cm around the edge.

Brush base pastry border with beaten egg, open out second pastry sheet and lay over base, press edges together. Brush top with beaten egg and bake for 20 -25 minutes until risen and golden brown.